Jalapeño Poppers
User Reviews
5
Jalapeño Poppers
Description
The recipe involves halving and deseeding large jalapeños to reduce the heat and provide space for filling. The cream cheese combined with cheddar cheese, green onions, and seasonings creates a soft, flavorful filling. Sprinkling garlic and onion powders with salt adds depth to the cream cheese base.
A mixture of panko breadcrumbs and melted butter is sprinkled on top, crisping up during baking to provide texture contrast to the smooth, tender filling and softened pepper. Baking at 400°F for about 18-20 minutes achieves a golden topping and softened, cooked jalapeño halves.
A garnish of additional sliced green onions adds a fresh note. This dish serves as a snack or appetizer, offering a balance of spicy, creamy, and crunchy elements.
The recipe allows preparing and stuffing jalapeños up to two days ahead, refrigerated, with final topping and baking done just before serving to maintain texture and freshness.
Ingredients
- 12 large jalapeno pepper
- 6 ounces cream cheese softened
- ⅓ cup cheddar cheese shredded
- 2 tablespoons green onion plus more for topping, sliced
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Using a small paring knife, cut each jalapeño in half lengthwise. Scoop out the seeds and membranes using a small spoon or melon baller. Set aside.
- In a medium bowl, mix together the cream cheese, cheddar cheese, green onions, garlic powder, salt, and onion powder. Mix together with a spoon until all the ingredients are incorporated into the cream cheese. Set aside.
- In a separate medium bowl, mix together the panko breadcrumbs and melted butter.
- Fill the peppers with the cream cheese mixture and transfer them to the prepared baking sheet. Top each pepper with the breadcrumb mixture.
- Bake for 18-20 minutes, or until the breadcrumb topping is golden and crispy. Garnish with more green onions and serve.
Notes
- Jalapeños can be prepared and filled up to two days before baking; keep refrigerated covered.
- Add breadcrumb topping just before baking to preserve crispness.
- Ensure cream cheese is softened to mix seasonings evenly for smooth filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 2jalapeño poppers | |
| Calories | 60kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 13mg | 4% |
| Sodium | 130mg | 5% |
| Potassium | 80mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 48mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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